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Creamy Chicken Potpie

My aunt came up with this recipe, and I tweaked it to fit my family's tastes. I think they like it so much because of the sage—it brings a totally different flavor to the dish. —Lysa Davis, Pine Bluff, Arkansas
  • Total Time
    Prep: 25 min. Bake: 35 min. + standing
  • Makes
    2 pies (6 servings each)

Ingredients

  • 2 cans (9-3/4 ounces each) chunk white chicken, drained
  • 1 can (15-1/4 ounces) lima beans, drained
  • 1 can (15 ounces) sliced carrots, drained
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 can (14-1/2 ounces) sliced potatoes, drained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/2 teaspoons rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 packages (15 ounces each) refrigerated pie pastry
  • 1 tablespoon butter, melted

Directions

  • In a large bowl, combine the first 10 ingredients. Line two 9-in. pie plates with bottom crusts. Add filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter.
  • Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting.
  • To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet.
  • Bake at 425° for 30 minutes. Reduce heat to 375°; remove foil. Bake 55-60 minutes longer or until golden brown. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 459 calories, 23g fat (9g saturated fat), 40mg cholesterol, 1173mg sodium, 48g carbohydrate (4g sugars, 3g fiber), 14g protein.
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